Middle Eastern style aubergine with tahini yoghurt
Middle Eastern style aubergine with tahini yoghurt
Ingredients
- 300g Greek yoghurt
- 2 aubergines
- a handful of parsley (fresh)
- a few mint leaves (fresh)
- 2 tbsp pomegranate seeds
- 2 tbsp flaked almonds
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil
- 2 tsp pine nuts
- 1/2 tsp sumac (ground)
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Preheat the oven to 200°C. Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern. Roughly chop the parsley and mint leaves.
2. Place the aubergine halves on a baking tray lined with parchment paper. Drizzle over the olive oil and season with salt and pepper. Bake for about 30-35 minutes, or until the aubergines are tender and lightly browned.
3. In the meantime, combine in a mixing bowl the Greek yoghurt, tahini, and mint leaves. Whisk until smooth and creamy.
4. Place the baked aubergine halves on serving plates and distribute the tahini yoghurt mixture on top. Sprinkle the sumac and garnish with the parsley, flaked almonds and pine nuts. Serve warm.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 445 kcal |
| Fat | 30.2 g |
| of which saturates | 7.6 g |
| Carbohydrates | 26.7 g |
| of which sugars | 16.0 g |
| Fibre | 10.4 g |
| Protein | 22.7 g |